Vegetable Rava Upma Cutlets| Using Up Leftovers

If you are, like me, a cheese lover and are forever looking for ways to sneak cheese into your food, this post is for you. The grated cheese that you add in these cutlets goes really well with the grainy texture of the vegetable rava upma, giving the cutlets a huge facelift. They are crunchy on the outside, soft and delish on the inside, and you totally can’t stop eating at just one! You need to try this recipe out to know what I mean! What’s more, this is a great way to use up all that leftover rava upma that no one is ready to eat the next day. 🙂

I don’t have measurements for this recipe. Just add in ingredients as per your personal tastes and preferences.

Here’s how I make the rava vegetable upma cheese cutlets.

Ingredients:

Leftover rava upma with lots of veggies (Click here to know how I make it.)

Cooked rice

Grated processed cheese (I used Amul)

Salt, to taste

Red chilli powder, to taste

Garam masala, to taste

Amchoor powder, to taste

Bread crumbs, to roll the cutlets in

Oil, to shallow fry the cutlets

Method:

1. Mix the cooked rice, grated cheese, salt and red chilli powder, garam masala and amchoor powder into the upma. Ensure that the mixture is firm enough for you to be able to pat into the shape of cutlets.

2. Grease your hands with a little oil or butter, and shape cutlets out of the mixture. You could make the cutlets as big or as small as you want them to be.

3. Heat about a tablespoon of oil on a heavy dosa tava.

4. A couple at a time, roll each cutlet in bread crumbs, ensuring that they are coated with the crumbs entirely. Shallow fry two cutlets at a time on the pan, turning sides. Add a tablespoon or so of oil as and when needed, and cook all the cutlets in a similar fashion.

5. Serve the cutlets hot, with tomato ketchup or chutney.

Do you like the sound of this recipe? I hope you will try these cutlets out too, and that you will love them just as much as we did!